Blueberry Custard Pie Recipe

Preheat the oven to 350 degrees F (175 degrees C).

Spread blueberries over the bottom of the graham cracker crust.

Mix 1/2 cup flour white sugar and salt together in a bowl.

Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.

Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.

Bake in the preheated oven until custard and topping are golden brown 50 to 55 minutes. Transfer to a rack and cool completely before serving.